Sweet Corn and Shrimp Chowder

I absolutely LOVE almost any kind of chowder and I truly recommend persons try this recipe; you will not be disappointed.

You will need:

2 tbsp olive oil

1 frozen package of whole sweet corn

2 whole potatoes

4 slices bacon

1 pound shrimp, peeled and deveined

1 tbsp butter{{more}}

1 whole onion, diced

1 tbsp paprika

1/4 tsp cayenne pepper

1/4 tsp of curry

3 cloves garlic, minced

1 cup white wine

2 cups chicken stock

Salt and pepper, to taste

1/2 cup of cream

Method

In a frying pan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes; then place on a paper towel lined plate to drain. Add corn and onions in the remaining bacon grease and let cook for about 5 minutes or until tender. Meanwhile, cook your potatoes by dicing and placing in a medium pot of salted water. Bring to a boil and reduce to a simmer until tender, about 20 minutes. Once ready, place potatoes in a bowl and mash them. Season with a bit of salt and put aside until ready to add to the soup. Add the 2 tablespoons of butter to the pot, along with corn, onions, bacon and shrimp, as well as the garlic, paprika, curry, olive oil and cayenne. Stir until everything is coated and shrimp are cooked (do not overcook). Add the white wine of your choice and stir in potato puree and stock. Taste and adjust the seasoning. Stir well. Make sure everything is completely stirred into the mixture. Reduce heat and simmer soup for 10 minutes. Pour the cream last; stir and taste. Adjust seasonings as desired.